Wednesday, October 7, 2015

Maitake Mushroom-Kale Salad for #KaleDay2015


Are you celebrating National Kale Day? While I normally don't celebrate food holidays - think National Cream Puff Day on January 2nd or National Taffy Day on May 23rd or National Cake Day on November 26th - I actually really love National Kale Day.

Earlier this week I received from Maitake mushrooms from a friend whose family owns a farm in the Central Valley. Fun! I decided to incorporate those sweet and meaty fungi morsels into our celebratory kale salad.

Too bad my Enthusiastic Kitchen Elf is out of town for Fall Break. He's the best kale salad massager I know! So, I was left to my own devices to incorporate our favorite Fall green into a salad.

Ingredients serves 2
  • 2 C lacinto kale, thinly sliced
  • 1 T olive oil
  • 1/4 C fresh parsley, chopped
  • 1/2 C fresh cilantro, chopped
  • 2 C Maitake mushrooms, separated
  • 1 t sesame oil
  • 1 t soy sauce (or gluten-free tamari)
  • 1 T freshly squeezed orange juice

Procedure
Place kale in a large mixing bowl. Add the olive oil. Massage will the greens lose their dusty, grey hue and turn into a brilliant emerald green. Fold in the parsley, cilantro, and mushrooms. Drizzle with sesame oil, soy sauce, and orange juice. Toss to coat. Let stand for 10 to 15 minutes for the mushrooms to soften slightly in the dressing.

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